Jushi - Okinawan Mixed Rice
The Okinawan answer to a one-pot meal — short-grain rice cooked with pork, mushrooms, and sea kelp until every grain is infused with savory depth.
Ingredients
| 2 cups (360g) | Japanese short-grain rice | |
| 3.5 oz (100g) | pork belly or shoulder, finely diced | |
| 4 | dried shiitake mushrooms, soaked and sliced (reserve soaking water) | |
| 1/4 oz (7g) | dried kombu, cut into small pieces | |
| 2.5 tablespoons | 38 ml | soy sauce |
| 2 tablespoons | 30 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 2 cups (480ml) | dashi stock | |
| 1 teaspoon | 5 ml | salt |
Instructions
- Wash the rice until the water runs clear, then soak in cold water for 30 minutes. Drain.
- In a heavy pot, combine the rice, pork, rehydrated shiitake mushrooms, and kombu pieces.
- Add soy sauce, sake, mirin, salt, and enough dashi to reach the usual cooking line (about 2 cups/480ml). Stir gently.
- Cook covered over medium heat until simmering, then reduce to very low and cook 15 minutes.
- Rest covered for 10 minutes. Fluff gently and serve in bowls, optionally garnished with sliced green onion.